Paleo Vanilla Cupcakes
These delectable paleo coconut flour cupcakes are a delightful treat that just happen to be gluten-free and dairy-free. Made with wholesome ingredients like coconut flour, eggs, and honey, these cupcakes are tender, moist, and bursting with flavor. Topped with a luscious Paleo Chocolate Frosting, they are sure to be a hit at any gathering or simply as a special treat for yourself.
— Constant Cookbook
Ingredients
- ¼ cup coconut flour
- ⅛ teaspoon celtic sea salt
- ⅛ teaspoon baking soda
- 3 large eggs
- ¼ cup vegan shortening
- 2 tablespoons honey
- 1 tablespoon vanilla extract
Instructions
- In a food processor, combine coconut flour, salt, and baking soda
- Pulse in eggs, shortening, honey, and vanilla
- Divide batter between 6 cups in a paper lined muffin pan
- Bake at 350°F for 20-24 minutes
- Cool for 1 hour
- Frost with Paleo Chocolate Frosting
- Serve
Yield
Makes 6 cupcakes
Comments
No comments found.